I've taken a stab lately and started making my own granola. I love the stuff and found it just so expensive to get in a store over and over. This way I also get to incorporate the things I want instead of 'well, this is good enough'.

I built my recipe off of this, but found it had a bit too much oat and not enough of the sweet binding mixture, so a lot was left dry. YMMV.

This was my revision when I worked on it. Pecans, Walnuts, and Almonds are incorporated, along with golden raisins and cherry-infused cranberry (Craisins). Turned out to be quite a hit with wifey and coworkers. It didn't last long.

Grab a ball of pizza dough, preferably from your local pizzeria. If you don't have a good one, or one that won't sell the dough, the ones at the grocery store will be OK, too.

Give a decently sized cutting board a dusting of flour, and knead the dough into a rectangle about the size of the cutting board. Drizzle it with a generous portion of olive oil. And then spice the hell out of it: oregano, salt, pepper, thyme, rosemary, cayenne, smoked paprika, garlic, and onion powder. (You can use actual pieces of garlic and onion, too)

Then fold the dough in on itself so it looks like the image below. Be sure to prevent the dough from tearing and that the seams are well kneaded so the form is relatively solid.

Throw that on the grill at medium to medium high for a little while (usually fifteen or so minutes, depending) Flip it very carefully so that it doesn't tear or get messed up.

Sometimes (I haven't figured out why it's not all the time) the dough will end up being kind of like a croissant in that it's layered and you can peel it apart.

DGS:I've taken a stab lately and started making my own granola. I love the stuff and found it just so expensive to get in a store over and over. This way I also get to incorporate the things I want instead of 'well, this is good enough'.

I built my recipe off of this, but found it had a bit too much oat and not enough of the sweet binding mixture, so a lot was left dry. YMMV.

This was my revision when I worked on it. Pecans, Walnuts, and Almonds are incorporated, along with golden raisins and cherry-infused cranberry (Craisins). Turned out to be quite a hit with wifey and coworkers. It didn't last long.

I'm going to give your recipe a shot. Mine tastes like it is missing something. It is always dry.

SomeOkieGirl:I'm going to give your recipe a shot. Mine tastes like it is missing something. It is always dry.

I hope it works out for you. If you go over the details on that recipe, I'd cut the oats down to 6 cups, or 7 if you leave out the oat bran. Personal preferences and all, of course. But the sheer volume of the dry components as is does leave this a little dry. I not only cut down to 7 cups of oats and left out the oat bran and sunflower seeds, I also slightly upped (approx. 25-33% extra) the volumes used to cook the mixture. It really made a huge difference. I didn't measure a damn thing, though.. and yes, I know that's not particularly helpful. Once you try this once I think you'll see little ways you can tweak it to make it your own. Good luck!

Aarontology:Grab a ball of pizza dough, preferably from your local pizzeria. If you don't have a good one, or one that won't sell the dough, the ones at the grocery store will be OK, too.

Give a decently sized cutting board a dusting of flour, and knead the dough into a rectangle about the size of the cutting board. Drizzle it with a generous portion of olive oil. And then spice the hell out of it: oregano, salt, pepper, thyme, rosemary, cayenne, smoked paprika, garlic, and onion powder. (You can use actual pieces of garlic and onion, too)

Then fold the dough in on itself so it looks like the image below. Be sure to prevent the dough from tearing and that the seams are well kneaded so the form is relatively solid.

Throw that on the grill at medium to medium high for a little while (usually fifteen or so minutes, depending) Flip it very carefully so that it doesn't tear or get messed up.

Sometimes (I haven't figured out why it's not all the time) the dough will end up being kind of like a croissant in that it's layered and you can peel it apart.

kwame:DGS: The times I've bought canned smoked almonds I've been disappointed, so I don't bother with that anymore.

These are awesome.

[www.cvs.com image 169x224]

That was exactly the brand, though it was a smaller volume in a can. At first I was like 'these are great!' and then it just started to taste funky to me. They weren't expired or anything. I don't know what it was, outside of a bit of a downer. So making my own smoked almonds would be awesome. Recommended recipes are generally preferred, so I figured I'd ask. :D